Strawberry Crunch Cheesecake
MagicalButter
12
10 minutes
15-20 minutes
Ingredients
Oreo Crust
- 20 Golden Oreos (finely ground)
- ¾ Cup Graham Cracker Crumbs
- ¼ Cup Granulated Sugar
- 6 tablespoons Unsalted MagicalButter
- MagicalButter Machine
Strawberry Cheesecake Filling
- 2 16 Oz BlocksCream Cheese (at room temp)
- 1 Cup Whipping Cream
- 1 Cup Powdered Sugar
- 1 teaspoon Cornstarch
- ¼ teaspoon Vanilla Extract
- 2 tablespoons Strawberry Sundae Syrup
Strawberry Crunch Topping
- ⅓ Cup All-Purpose Flour
- 2 tablespoons Cornstarch
- 2 tablespoons Sugar
- ½ Cup Malted Milk Powder
- 4 tablespoons Unsalted Butter
- Pinch of Salt
- 16 Oz White Chocolate (Chopped)
- 10 Oz Freeze Dried Strawberries (Finely Chopped)
Directions
- Prepare a muffin pan with 12 cupcake liners Crush up the Golden Oreos finely by using either a food processor or ziplock bag and a rolling pin.
- In a medium sized bowl add the crushed Oreos, graham cracker crumbs, and sugar. Mix well, then add the melted Magical Butter.
- Once the crust mixture is well combined, evenly distribute into the prepared cupcake liners.
- Using the back of a measuring spoon press the crust firmly into the cupcake liners, when complete move the pan to the freezer for the crust to set.
- In a small bowl combine the all purpose flour, cornstarch, sugar, malt milk powder, salt, and melted butter.
- Pour mixture onto a parchment lined baking sheet, and bake at 350 Fahrenheit for 15-20 minutes until dry and almost golden brown. Make sure to stir periodically to avoid burning. Let mixture cool on the pan.
- Once it has cooled add in your chopped white chocolate and freeze dried strawberries.
- In a large mixing bowl add the room temperature cream cheese and beat on medium speed until smooth and creamy.
- Add the powdered sugar, cornstarch, and vanilla. Mix well until completely combined.
- Next, add the strawberry sundae syrup and mix for about 1 minute.
- Slowly add in the whipping cream and mix on high speed until light and fluffy.
- Scoop the cheesecake filling into the crust filled cupcake liners, pat the filling into each cup to ensure it is smooth and pressed into the crust.
- Once the cups are full top each cheesecake with a generous amount of the strawberry crunch crumble.
- Move pan to the freezer to chill for at least 3 hours or overnight.
- Store in an airtight container in the fridge for up to 1 week or in the freezer for 2-3 months.
